2000s Recipes + Menus

Sherry Syrup

Makesabout 3/4 cup

Active time:5 min

Start to finish:1 1/4 hr (includes cooling)

March 2005

If you’re making this for the Pistachio Rhubarb Trifle, don’t be tempted to use a dark dry Sherry for the syrup or topping—it will muddy the beautiful green-gold color of the cake and tint the cream topping brown.

1/2cupwater

1/2cupsugar

6tablespoonslight Fino Sherry

Bring water, sugar, and Sherry to a boil in a small heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 3/4 cup, about 5 minutes. Cool syrup completely before using, about 1 hour.

Cooks’ note: Syrup can be made 1 week ahead and chilled in an airtight container.